The practice of authentic spring fish, how to make water fish delicious

Springwater fish. During the New Year's holidays, families reunite, every household toasts, and an indispensable dish on the table is fish. Spring fish is a more common method, the fish fillet is tender and delicious, nutritious, and truly boiled raw fish.

How to make it: Ingredients:

Fresh rice and fish, starch, cooking wine, ginger, green onions, soybean sprouts, etc.

Steps:1Wash the rice fish into fillets, add a little cooking wine, starch and salt to grasp and marinate;

2.Put spring water in the pot, add three slices of ginger to the pot to boil the spring water, then pour the fish into the pot and cook for 5 minutes, add salt and monosodium glutamate, and put the pot into the soup bowl. The soup is fresh and the fish is sweet and tender.

Mountain spring water, the water quality is clear and sweet, cut wild alfalfa grass to feed the spring carp, after the fish is eaten, the meat is fresh and tender, the body color is bright, the physique is strong, no muddy taste, less fat, good taste, good quality and other characteristics.

A long history.

Located at the source of the Qiantang River and the hinterland of ancient Huizhou, it is the main birthplace of Hui culture, one of the three major schools in China, and the main birthplace of Huizhou businessmen who are famous at home and abroad. The ancestors here lived by the water and lived by the water. In the second year of Chunxi in the Southern Song Dynasty (1175 AD), Luo Yuan recorded the history of fish farming in the ancient Huizhou pond in his "Xin'an Zhi", and for thousands of years, fish farming in mountain springs has become a unique land use mode in the mountainous areas of Huizhou, which continues to this day.

Springwater fish. Spring water fish raw materials:

500 grams of grass carp, 100 grams of celery, 100 grams of garlic sprouts, 100 grams of fresh shiitake mushrooms, 50 grams of kimchi, 30 grams of wild pepper.

Spring water fish seasoning:

50 grams of major brand hot pot ingredients, 50 grams of sweet potato starch, 8 grams of refined salt, 10 grams of monosodium glutamate, 5 grams of chicken essence, 15 grams of cooking wine, 20 grams of green onion and ginger, 200 grams of spring water, 50 grams of Pixian bean paste, 30 grams of dried chili peppers, 15 grams of flower peppers, 15 grams of minced ginger, 500 grams of salad oil.

How to make spring fish:

1. Wash the grass carp, slap the grass carp unconscious with the back of the knife, cut the scales from the abdomen after scraping, remove the internal organs, and then chop off the head and tail of the fish, and slice the fish meat.

2. Tear off the skin of the fish under the slices, pick off the fish bones, then make the fish into a tile shape weighing about 15 grams, marinate it with green onions, ginger, refined salt, monosodium glutamate, and cooking wine for 15 minutes, pick off the green onions and ginger, put in the sweet potato starch and grasp it well, put it in the salad oil that is burned to 40% hot, and slide it over low heat for 2 minutes, then take it out for later use.

3. Wash the celery and cut it into 5 cm long sections; Wash the garlic sprouts and cut them into 5 cm long pieces; Wash the fresh shiitake mushrooms, change the knife into 3-gram slices, put them in boiling water and boil them over high heat for 2 minutes, take them out and set aside; Wash the kimchi and cut it into 3-gram slices; Remove the wild pepper and set aside.

4. Put 100 grams of salad oil in the pot, put in Pixian bean paste, minced ginger, dried chili pepper and fresh pepper when it is hot, stir-fry for 5 minutes until fragrant, then add spring water and hot pot ingredients to boil over high heat, put in fish pieces and cook over low heat for 5 minutes, then put in celery segments, garlic sprouts, and mushroom slices and cook for another 2 minutes, and then add chicken essence to season and then get out of the pot.

During the New Year, families are reunited, every household toasts, and an indispensable dish on the table is fish. Because our Chinese custom is to pay attention to having (fish) surplus every year. I also made a thriving spring fish for my family.

Ingredients. Ingredients.

Grass bastard. 1 article.

Accessories. Soybean sprouts.

Amount. Anise.

Amount. Starch.

Amount. Chop fresh chili sauce.

1 scoop. Pepper. Amount. Garlic.

Amount. Small dried red peppers.

Amount. Red peppers. Amount. Salt.

Amount. Salad oil.

Amount. Wine.

Amount. Steps.

1.Prepare small red peppers, large red peppers, ginger, green onions, anise, peppercorns, garlic, cooking wine, and pick and wash soybean sprouts

Chop fresh chili sauce, salad oil, salt, starch.

2.A grass bastard, remove the internal organs, gills and scales and wash thoroughly. Place on a cutting board and fillet into fish for later use.

3.Add a little cooking wine, starch and salt to the sliced fish fillets. Put water in a pot and bring to a boil, pour the fish fillets into the pot and boil over high heat for 1 minute, then remove them.

4.Place the fillets on a plate and set aside.

5.In a separate pot, add the salad oil. 7. When it is hot, add anise, Sichuan pepper, small red pepper, and large red pepper and fry until fragrant. After that, add the soybean sprouts and stir-fry a few times, fill with water, add an appropriate amount of salt, and put in the remaining fish bone stew soup when the fish is sliced until the soybean sprouts are cooked.

6.Then pour the boiled fillets into the boiling broth. At this time, add a little salad oil to another pot, heat it, put it in Xiaokang, chop fresh chili sauce, fry it until fragrant, and pour it on the spring fish. The New Year is booming, and there are (fish) more than every year!

Tips: 1) Don't cut the fillet too small, so that it will not break easily when blanched.

2) Don't slice the fish for too long, so as not to make the fish hard when it gets old.

A list of ingredients. a black fish, half an egg white, 5g of salt, a spoonful of cooking wine, an appropriate amount of white pepper, a spoonful of corn starch, an appropriate amount of vegetable oil, three pieces of garlic, two slices of ginger, three dried red peppers, 2g of Sichuan pepper, a section of green onions, and an appropriate amount of water. Cooking steps:

Clean the black fish and slice it out (if you can't, give it to the fishmonger and tell him that you want to make sauerkraut fish, and he understands, doesn't understand?) Send him the ** to see ......)

Put the cleaned fish fillets in a large bowl, pour the starch, egg whites, pepper, ginger slices, cooking wine, and salt into the bowl and stir well.

Marinate for 15-20 minutes.

After marinating, take a clean wok (soup pot is also OK), add an appropriate amount of water, can submerge the fish fillet, and bring to a boil.

After the water boils, put the fish fillets into the pot one by one, roll up the fish fillets and turn white, then use a mesh sieve to remove them, drain the water and set aside.

Take another clean wok, heat the pan with cold oil, heat over high heat, and add vegetable oil (can submerge half of the fillet, two-thirds, all of it.) ), boil until the oil temperature is extremely high, do not use a thermometer, see the smoke is almost enough, or put a green onion into the test.

While the oil is hot, chop the garlic into a puree, chop the chili peppers, shred the green onions, and spread them on the fish fillets.

One last step. When the oil temperature is right, pour hot oil over the fillet. Zi Zi Zi Zi This (not authentic) spring water fish is complete, so enjoy it.

Tips: 1.Blanching the fillet is not too bad. 2.This recipe is a daily record for friends in the circle to learn, and there is time to make up the picture.

[Braised soft-shelled turtle].

1.Prepare a fresh soft-shelled turtle and put it in a pot for later use.

2.Boil water in a pot, wait for the water temperature to about 60 to 70 degrees, put in the processed soft-shelled turtle, and turn it several times with a spoon to remove the blood in the soft-shelled turtle and make the soft-shelled turtle evenly heated.

3.Blanch the water for 2 minutes, remove it and put it in a basin.

4.First, remove the cuticle on the surface of the soft-shelled turtle and the internal organs inside, wash it with running water, put it on a cutting board, remove the shell, and then cut it into small pieces and put it in a basin.

5.Next, marinate the soft-shelled turtle, add 2 grams of salt, 2 grams of pepper, and 10 grams of cooking wine to the basin to remove the smell, mix evenly with your hands, and set aside to marinate for 12 minutes.

6.Cut a handful of garlic into sections, put it in a small pot, cut half a green onion into horseshoe pieces, cut a piece of ginger into ginger slices, put it in a basin together, and then put a few red peppers and a few peppercorns for later use.

7.6 shiitake mushrooms, remove the roots, cut them in half, and put them in small pots.

8.Half a broccoli, remove the roots, then cut into small florets and place on a plate.

9.Then cut the broccoli root into thin slices with a knife and put it together with the shiitake mushrooms.

After a few minutes, add an appropriate amount of starch to the soft-shelled turtle basin and mix well, this step is to lock in the moisture inside the soft-shelled turtle.

11.Add cooking oil to the pot, wait for the oil temperature to be 50% hot, add the mixed soft-shelled turtle, fry for one minute, and pour it into a colander to control the oil.

12.Next, blanch the broccoli, add an appropriate amount of water, add a little vegetable oil to improve the brightness of the ingredients, and add a spoonful of salt to increase the base taste of the broccoli.

13.After the water boils, add the broccoli, turn it a few times with a spoon, blanch the water for one minute, remove the water, and put it on a plate for the bottom and decoration.

14.Add an appropriate amount of water to the pot, add the shiitake mushrooms and broccoli slices, and turn them with a spoon to heat the ingredients evenly.

15.Blanch the water for 2 minutes, pour it into a colander to control the water, and then cool the water for later use.

16.Add a spoonful of cooking oil to another pot, pour in the garlic and stir-fry a few times, after the garlic fragrance is fried, pour it into a colander to control the oil for later use.

17.Add half a spoon of cooking oil to the pot, pour in green onions, ginger and chili peppers and stir-fry until fragrant, add 5 grams of spicy sauce, 5 grams of bean paste, 3 grams of oyster sauce, stir-fry to dissolve, and stir-fry the red oil.

18.Pour in 1 tablespoon of water, pour in half a can of beer to remove the smell and increase the flavor, then pour in the fried garlic, cook until the soup boils, add 10 grams of light soy sauce, and add the soft-shelled turtle.

19.Then pour in a little water, it is advisable to spread the soft-shelled turtle, add 1 gram of sugar to enhance freshness, 1 gram of pepper to remove the smell and increase the flavor, cover the pot, change to medium heat and simmer for 10 minutes.

After a few minutes, pour in the shiitake mushrooms and broccoli slices and continue to simmer for 2 minutes.

21.Add 2 grams of dark soy sauce to adjust the color, stir-fry a few times with a spoon, turn on high heat and slowly reduce the soup.

22.When the soup is almost dry, turn off the heat and serve on a plate, and finally sprinkle a little chopped green onion to garnish.

23.Well, here, this nutritious and delicious braised soft-shelled turtle is ready, try it at home when you have time.

Below are the ingredients and seasonings used.

Ingredients: soft-shelled turtle, shallots, garlic, ginger, green onions, red peppers, shiitake mushrooms, broccoli.

Seasoning: salt, pepper, cooking wine, sugar, dark soy sauce, spicy sauce, bean paste, oyster sauce.

5 Mao special effects, I want to have a big meal, the kind with fish and meat?

Water fish is soft-shelled turtle that can be stewed and eaten.

Ingredients. 1 soft-shelled turtle.

Accessories. 3 red dates, 1 handful of wolfberry, 1 piece of ginger, an appropriate amount of cooking wine, and an appropriate amount of salt.

1. Kill and clean up, put it in hot water and not boil, about 60 degrees, remove the surface membrane, take out the internal organs and put them in cold water to remove the blood and water for later use.

2. Chop into pieces, put them in water and continue to remove the blood and wash them clean.

3. Put the washed soft-shelled turtle into a casserole.

4. Put the ginger into a casserole and pour in the cooking wine.

5. There is still a little blood in the boiling soft-shelled turtle water, and slowly skim off the foam little by little.

6. Wash the prepared wolfberries and red dates.

7. Simmer the red dates over low heat and put them in a casserole that has been boiled for half an hour.

8. I don't know what the liver is called, and put it together with wolfberries for backup, and it will get old if you cook it for too long.

9. When cooking for about 50 minutes, add the liver and wolfberry, add salt and continue to simmer, and then turn off the heat for about 20 minutes.

10. Finished picture of stewed soft-shelled turtle.

Water fish is a very delicious dish, and the following is the most authentic water fish method of Jian Zao:

Ingredients Tools: water fish, ginger cubes, green onions, cooking wine, salt, sugar, light soy sauce, dark soy sauce, cooking oil, pots, bowls, spoons, water, kitchen towels.

1. Clean the fish, remove the internal organs and scales, and then use a knife to cut three knives on each side of the fish body to help absorb the flavor. Sprinkle the fish on both sides with some salt and cooking wine and marinate for 15 minutes. While marinating, prepare the ginger cubes and green onions, cut the ginger into thin strips for later use, and cut the green onions into segments.

2. Dry the marinated fish with a kitchen paper towel, and then evenly spread a thin layer of light soy sauce and dark soy sauce mixed on both sides of the fish.

3. In a pot, pour in an appropriate amount of cooking oil, heat until it is 60% hot, put in the marinated fish, and fry slowly over medium-low heat until golden brown on both sides.

4. Put out the fried fish, and pour out the remaining oil in the pan, leaving only a little bottom oil. Add the shredded ginger and green onions, stir-fry until fragrant, and then put the fried fish in the pan. Zen Command Hood.

5. Sprinkle some sugar on the fish side, then add an appropriate amount of water, cover the pot, and simmer over medium-low heat for 10 minutes. Finally, sprinkle some chopped green onions for garnish and remove from the pan.

The preparation of boiled fish is as follows:Ingredients: 1500g grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dried Sichuan pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of bean paste hot sauce, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of raw starch, appropriate amount of soybean sprouts.

1. Clean up a grass carp.

2. Cut the meat on the back of the fish into slices.

3. Mix the sliced fish with egg white, cooking wine, salt and cornstarch.

4. Cut the fish bones into pieces.

5. Chop the bean paste, slice the ginger, slice the chives, cut the garlic into sections, and peel the garlic.

6. After the water is boiled, blanch the soybean sprouts until they are broken.

7. Put the blanched bean sprouts in a bowl.

8. Heat the oil in the pan.

9. Stir-fry the red oil in the bean paste spicy sauce.

10. Add ginger and garlic.

11. Lower the fish head.

12. Add water and bring to a boil and cook for 8 minutes.

13. Boil the fish fillets until the pot turns white, then put them in a bowl.

14. Add the red pepper after turning off the heat in the hot oil.

15. Pour the peppercorns and chili oil into a bowl and sprinkle with chives.

Pork ribs stewed with fish.

Ingredients: 300 grams of pork ribs, a water fish, 50 grams of ginger, five red dates, 10 grams of codonopsis.

Excipients: a little salt, a little monosodium glutamate.

1. Prepare the pork ribs, oysters and ginger.

2. Cut the fish into cubes.

3. Put the fish in the casserole.

4. Then pour in the pork ribs, ginger and oysters.

5. Add an appropriate amount of water to bring to a boil over high heat, turn to low heat and boil.

6. Add a pinch of salt and monosodium glutamate.